Apricity – incorporating social enterprises, local businesses, and SMEs in the supply chain

Partnering with occupiers who can amplify our social impact.

Partnering with occupiers who can amplify our social impact.

Grosvenor and Chantelle Nicholson, award winning chef and Green Michelin star recipient, collaborated to create a restaurant, Apricity, that takes a comprehensive approach to sustainability – from the physical building to the food on plates.

A key element of the London based project has been the fit-out which used social enterprises, SMEs and local businesses to source much of the materials, fixtures and fittings as well as incorporating circular economy principles using reclaimed materials and recycled products, all responsibly procured.

Below you can hear more about the project and learn about some of the companies who contributed to this award-winning project. We also employed a full-time apprentice onsite, who worked on the entirety of the project helping him embrace sustainable practices whilst seeing first-hand how much physical material can be reused and repurposed to create a high-quality product.

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